The penciarelle are made with bread dough and consumed in ancient times on weekdays as an alternative to egg pasta, reserved instead for Sundays and feast days.

In fact, when in the countryside bread was made, usually once a week, the little dough left was used to make these spaghetti. They were then cut to a length of about 10 cm and seasoned with a tomato sauce (called “fake sauce”) and pecorino cheese!